Salsa Verde

My salsa garden has been exploding this year!  I've been making all sorts of red tomato-based salsas, and they're all delicious.  But sometimes I like a change, and salsa Verde is the just  the thing.  I found some gorgeous poblano peppers at the local farm market this morning, so it was the perfect day for this.  It doesn't get much fresher than this.

Here's what you'll need:
2 lbs tomatillos, husk removed, quartered
3 qt poblano peppers (about 20)
5 jalapeno peppers
1 onion, roughly chopped
6-8 cloves garlic
olive oil
salt & pepper
1 LARGE bunch cilantro
1 can vegetable broth
juice of 5 limes
1 TBSP salt

Preheat oven to 400.
Arrange the cut tomatillos on a sheet pan.  Lightly drizzle with oil; sprinkle with salt and pepper.

Arrange the peppers, onion and garlic on another sheet tray.  Drizzle with olive oil' sprinkle with salt and pepper.

Bake the tomatillos until they are soft and begin to break down, about 20 minutes.

Roast the peppers until they are charred and soft.  Remove some of the charred skin and the seeds from the peppers.

Transfer the tomatillos to a blender.  Pulse until mostly smooth, adding lime juice as needed.

Repeat the blending process with the peppers, onion, garlic and cilantro adding vegetable stock, as needed, to process the peppers.

Pour all the blended into a large pot.  Stir in the salt.

 Bring to a boil over medium heat.  Reduce to a simmer and cook 5 minutes.

At this point, I used a hot water process to can my salsa.  It's also ready to eat, as is, or it freezes well in zip top bags.  Makes about 10 cups.

Enjoy!